This works just as well as a breakfast dish with cured meats and fried eggs as it does as an accompaniment to a tapas style spread. Be sure to get perfectly ripe tomatoes and a good peppery olive oil for the best results.

Serves 2.

INGREDIENTS

• 4 slices of sourdough, baguette or pane di casa loaf, toasted
• 2 very ripe vine tomatoes
• 2 garlic cloves
• 2 tbsp good quality olive oil
• 100g jamon or other cured meats to serve (optional)

METHOD

Take a box grater and grate the tomatoes flesh into a bowl (watch your fingers at the end!). Some of the skin won’t go through, but that’s ok. You want a mushy pulp. Grate in 1 garlic clove. Whisk in 2 tbsp olive oil and season with a good pinch of salt.
Cut the remaining garlic clove in half and rub the cut side over the toast while it is still hot. Top with the tomato mush. Serve with jamon or other cured meats.